May Long Weekend Comfort: Just 5 ingredients. I make it when I want dinner completely done with minimal prep work.

This 5-ingredient oven potato croquette bake is my May long weekend comfort dinner when I want something cozy, carb-y, and completely hands-off. Instead of shaping croquettes from scratch, we lean on a bag of frozen potato croquettes and turn them into a bubbly, golden, almost gratin-style bake with a caramelized top and a soft, steamy center. Everything happens in one stoneware baking dish, so you can slide it into the oven and go live your life while dinner takes care of itself.

Serve these oven-baked potato croquettes straight from the stoneware dish with a simple green salad or steamed green beans to balance the richness. They’re great alongside roasted or grilled chicken sausages, leftover rotisserie chicken, or even just fried eggs for a breakfast-for-dinner moment. A crisp white wine, light beer, or sparkling water with lemon pairs nicely with the creamy, cheesy potatoes and keeps things feeling special without extra work.

Servings: 4

1 (24–28 oz) bag frozen potato croquettes (do not thaw)

Preheat your oven to 400°F (200°C). Lightly grease a medium stoneware baking dish (about 9x9 inches or similar) with a bit of oil or nonstick spray if you like, just to help with cleanup.

In a medium bowl or large measuring cup, whisk together the heavy cream, garlic powder, and kosher salt until the seasoning is evenly distributed. Taste a tiny dab (no double-dipping) and adjust salt if needed, keeping in mind the cheese and croquettes also have some salt.

Pour a thin layer (about 1/4 cup) of the seasoned cream into the bottom of the stoneware dish, just enough to lightly coat the base.

Arrange the frozen potato croquettes in a snug single layer in the dish. It’s fine if they touch or are tightly packed; that helps create the soft, steamy center under the crust.

Slowly pour the remaining seasoned cream over the croquettes, tilting the dish gently so the cream seeps around and between them. You want most of the croquettes partially submerged, but not completely drowning.

Sprinkle the shredded mozzarella evenly over the top, covering as many of the croquettes as you can. This cheese will melt, bubble, and form that golden, caramelized crust.

Place the dish on a baking sheet (for easy transfer and to catch any potential drips) and bake on the middle rack for 30–35 minutes, until the cream is bubbling at the edges and the cheese is deeply golden in spots.

If you want extra caramelization, switch the oven to broil for 2–3 minutes at the end, watching closely so the top doesn’t burn. You’re going for a rich golden-brown crust.

Remove the dish from the oven and let it rest for at least 8–10 minutes. The center will be very hot and slightly gelatinous from the starchy, creamy mixture; this resting time helps it settle a bit and keeps you from burning your mouth.

Serve the croquettes hot, scooping down to get some of the creamy, steamy center under the caramelized top in every portion.

You can easily tweak this 5-ingredient base to fit what you have on hand. Swap mozzarella for another melty cheese like Monterey Jack, fontina, or a mild cheddar. For a slightly lighter version, use half-and-half instead of heavy cream, but avoid using straight milk or the sauce may break and turn watery. Add a pinch of black pepper, smoked paprika, or Italian seasoning with the garlic powder for extra flavor while still keeping it simple. If you’d like a little protein without extra prep, scatter a handful of pre-cooked, crumbled bacon or diced ham over the croquettes before adding cheese (this technically adds ingredients, so I save it for nights when I’m not strict about the 5-ingredient rule). For a more gratin-like texture, you can add 1–2 tablespoons of grated Parmesan from the fridge shelf to the cheese topping. Food safety tips: Always bake the frozen potato croquettes straight from the freezer; do not thaw on the counter, as that can encourage bacterial growth. Ensure the dish is heated through and bubbling in the center before serving—an instant-read thermometer should read at least 165°F (74°C) in the middle. Be cautious when handling the hot stoneware; use oven mitts and let the dish rest before serving so the creamy center can settle and cool slightly. Refrigerate leftovers within 2 hours and reheat thoroughly in the oven until hot all the way through.